About us

Brian Gonet

Culinary Director

Born in High Point, N.C., Brian Gonet showed his passion for cooking at a young age by cooking for his family at every available opportunity. Watching his father and mother's joy for cooking, and seeing the ability food had to bring people together, was a great inspiration to him and influenced his path to becoming a chef.

Directly after high school, Brian attended GTCC in Jamestown, North Carolina, where he finished top in his class while working in the industry. He began his internship at one of the most influential restaurants in the state, J. Basil Nobles. At Nobles, he learned the importance of sourcing local and seasonal ingredients to achieve the highest level of quality and freshness. His creativity and passion for the art of fine dining quickly became evident to his mentors. After only four short years, with constant menu adaptation, he secured his position as Executive Chef. In 2007, Brian relocated to Savannah, where he continued to learn and made his name in the downtown restaurant scene. Brian was hired to open The Public Kitchen and Bar in July 2012. He is dedicated to the Daniel Reed Hospitality team and continues to push the envelope to create innovative and affordable dishes that are both French-inspired and staples of the South.

Thaddeus Schlabach

Executive Chef

Executive Chef Thaddeus Schlabach has been a member of Public Kitchen and Bar's team since its inception. Thaddeus's passion and love for the culinary arts formed as he developed dishes in a kitchen alongside his Amish grandmother. Spending most of his childhood on a farm in rural Ohio, Thaddeus learned the value of farm-to-table cooking. In 2004, he came to Savannah to test his abilities in an exciting and burgeoning culinary scene. Apprenticed with several talented chefs, he turned his passion for food into a challenging and rewarding career. Thaddeus is at home at Public Kitchen and Bar, where traditional cuisine is elevated with innovative ideas and techniques, as these beliefs mesh well with the values he holds for creating and presenting quality, locally sourced dishes.